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Catherine and Ryan tied the knot February 2, 2013 in the late afternoon at Pelican Bay Hotel’s waterside gazebo before an intimate group of close family and friends from the US. The Texas couple wanted a private hotel within steps of major activities and Pelican Bay fit their needs perfectly.

For their reception dinner, their vision called for a space of equal intimacy as their host hotel and ceremony. While on a pre-wedding site visit with me, I showed Catherine and Ryan the Flying Fish Modern Seafood Restaurant and they fell in love with it.

Wedding day came and after their ceremony, the couple and their guests enjoyed cocktails on the restaurant’s terrace as a steel pan duo played tropical music and drinks and Mediterranean hors d’oeuvres were butler passed on trays. Following this hour long affair, everyone moved indoors for a fabulous four-course meal and toasts. The first course featured Redesigned Waldorf Salad of greens, apple, grapes, smokey blue cheese, a second course of Tuna and escolar checkerboard, lime wasabi air, sesame powder, soy cloud, third course of Grilled calamari, olive spheres, garlic confit, heirloom tomato, brown butter powder, grilled lemon and fourth course of Hereford beef striploin, tellegio topped, bacon onion compote, potato puree, asparagus, Bernaise Sauce.

After dinner, bride, groom and guests moved back to the terrace for dancing under the stars; DJ Steelie rocked the evening. With appetites worked up, Catherine, Ryan and guests were all ready for a variety of scrumptious late night sliders. The weekend came to a grand finale with a buffet breakfast in Pelican Bay’s Captain’s Galley before guests departed for the airport to fly home.